A great recipe if you want many positive guest/family comments from not a lot of work.I used annato oil to further deepen the red color of the shrimp, and, for a bit more flavor, used a dry adobo to season rather than just salt and pepper. The seasoning and texture of the shrimp was a nice counterpoint to the sweetness and crunch of the tostones. Nice flavor from simple ingredients.
Tostones con Camarones Guisados (Plantain Fritters with Stewed Shrimp)
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.
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Credit: Penny de los Santos
INGREDIENTS
1 tbsp. canola oil, plus more for frying8 oz. large shrimp, peeled, deveined, and finely chopped
2 tbsp. sofrito
1 tbsp. tomato paste
1 plum tomato, finely chopped
3 green plantains, cut diagonally into 1″-thick rounds
2 tbsp. kosher salt
INSTRUCTIONS
1. Make the shrimp: Heat 1 tbsp. oil in a 10″ skillet over medium-high heat. Add shrimp, sofrito, tomato paste, and tomato; cook until shrimp are cooked through, about 6 minutes. Season with salt and pepper; chill.2. Make the fritters: Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Fry plantains until soft, about 8 minutes. Drain; smash each piece into a disk with the back of a skillet. Increase oil temperature to 375°. Fry disks until crisp, about 4 minutes; drain. Arrange fritters on a platter; top with shrimp salsa.
See the recipe for Sofrito »
 Recipe - Saveur.com){kind=link}